Parsnip and Chestnut Soup with Crispy Bacon

Thermomix recipe: Parsnip and Chestnut Soup with Crispy Bacon. Ready in 45 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 75 g streaky bacon, sliced
• 180 g parsnip, peeled and diced (approx. 2 cm)
• 200 g cooked chestnuts, roughly chopped (half for sautéing, half for garnish)
• 200 g floury potatoes, peeled and diced (approx. 2 cm)
• 200 ml milk
• 10 g chives, finely chopped
• 90 g lemon (approx. 1/4 for juice, rest for garnish or discard)
• 15 g butter
• 550 ml water
• 12 g vegetable bouillon powder
• Salt, to taste
• Pepper, to taste

Instructions

1. Peel and dice the parsnip and potatoes into approximately 2 cm cubes. Roughly chop the cooked chestnuts, reserving half for garnish later.
2. In a separate frying pan, cook the 75 g streaky bacon without added fat over medium-high heat for 4-6 minutes, until crispy. Remove the bacon from the pan, drain on paper towel, and set aside. Keep the pan with rendered fat for later if desired, or discard fat.
3. Add 15 g butter to the Thermomix bowl. Melt 2 min / 100°C / Speed 1.
4. Add the diced parsnip, diced potatoes, and half of the roughly chopped chestnuts to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
5. Add 550 ml water and 12 g vegetable bouillon powder to the bowl. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape. Cook 15 min / 100°C / Speed 1 (Reverse).
6. After 8 minutes of cooking, pause the Thermomix. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking. Check the consistency and add a splash more water if it appears too thick. Resume cooking.
7. Add 200 ml milk to the bowl. Secure the lid with the measuring cup. Blend gradually increasing speed 1 min / Speed 5-9 until the soup is creamy and smooth.
8. Squeeze the juice from one lemon wedge (approx. 15 g) into the soup. Season with salt and pepper to taste. Mix 10 sec / Speed 2 (Reverse).
9. For the last 1-2 minutes, cook 90°C / Speed 1 (Reverse) to settle and prevent sticking.
10. Finely chop the 10 g chives. Combine the crispy bacon with the remaining roughly chopped chestnuts.
11. Divide the Parsnip and Chestnut Soup into deep bowls. Garnish with the bacon and chestnut mix and sprinkle with fresh chives. Serve immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.